摘要
目的:对栀子超微速溶饮片新工艺(冷冻+微波灭菌+超微粉碎)大生产技术参数进行优化。方法:采用新工艺(冷冻+微波灭菌+超微粉碎)与传统工艺比较,观察薄层鉴别、有效成分及药粉得率的变化。结果:新工艺与传统工艺相比较,饮片中薄层鉴别效果更明显,有效成分含量高出6%以上,药粉得率高出10%左右。结论:工艺创新可行,可减少有效成分的流失,提高产品得率。
Objective： To optimize the new technology of fructus gardeniae ultramicro instant tablet（refrigeration technology ＋microwave sterilization ＋ ultramicro pulverization technology）, and optimize production technology parameters. Methods： Used the new technology（refrigeration technology ＋ microwave sterilization ＋ ultramicro pulverization technology）, and compared with the traditional technology, to observe the changes of TLC, effective components and powder rate. Results： Compared with the traditional technology, the TLC identification of the new technology was more obvious, the effective component content was higher than 6%, and the powder rate was higher 10%. Conclusion： Technology innovation is feasible, can reduce the loss of effective component, improve the powder rate.
作者
王志敏
陈乐
王小青
WANG Zhi-min CHEN Le WANG Xiao-qing(China Huanm Sanjiu Pharmaceutical Co. Ltd, Nanchang330012 Jiangxi Institute of Chinese Traditional Medicine, Nanchang330077)
出处
《实用中西医结合临床》
2016年第9期86-87,94,共3页
Practical Clinical Journal of Integrated Traditional Chinese and Western Medicine
关键词
栀子超微速溶饮片
冷冻＋微波灭菌＋超微粉碎
传统工艺
Fructus gardeniae ultramicro instant tablet
Refrigeration technology ＋ microwave sterilization ＋ ultramicro pulverization technology
The traditional technology
